Rainbow Superfood Nut Milks

This post is sponsored by Vitamix.

Let’s just admire how beautiful these rainbow superfood nut milks look. I’m a pastel kind of lady, so this is as aesthetically pleasing as it gets from me. Since unicorn-themed food has become so popular over the last few months, I used this as an excuse to play around with multi-coloured food – I have never felt so artistic. Most rainbow food that is being promoted is filled with artificial colour and generally not too good for you or your teeth. So if you want to be SUPER good to your body, ditch the bad stuff and start playing with magical plant-based superfoods!

The Christmas binge-eating is behind us and I’m sure your body is crying out for a detox of sorts. It’s about time you flushed that alcohol out of your system and replaced it with something to re-energize yourself and start the year with a bang! Getting some superfood nut milk into your system is a good place to start!

Nut milk is a healthier, ethical alternative to cow’s milk. Nuts are, of course, super high in protein and each one has individual properties and health benefits. I’ve wanted to make nut milk for sooo long, yet for some reason always postponed the idea. Since making my own, I won’t be going back to shop-bought stuff (maybe I’ll treat myself to Oatly now and then, though). Reason being, it’s so easy and so cost-efficient! I used my Vitamix Professional Series 750, which once again proved itself when blending up my nuts into a beautiful creamy liquid in a matter of minutes.

There are plenty of vegan superfoods produced purely from plants, but for these rainbow nut milks, I have picked just a few. First up we have Blueberry & Baobab Cashew Mylk. Blueberries are filled with antioxidants, combined with the newly popular baobab powder that is super rich in vitamin C. Next up, Golden Turmeric & Maca Almond Mylk. I’m sure you know that turmeric has anti-inflammatory properties, while maca aids fertility and boosts your energy. Last but not least, Spirulina Coco”nut” Mylk – OK, so not quite a nut as such, but the creaminess that coconut creates is too good to miss out on. Spirulina is so nutrient dense it’s unbelievable. Spirulina is especially high in protein, vitamins and iron. I’ve recently announced the winner to my Vitamix Professional Series 750 GIVEAWAY! Sorry if you missed out! Keep your eyes peeled for other giveaways!

Try out the recipes and comment what you thought!!


Start your new year with something magical and nutritious – get blending your nuts & superfoods! Delicious combination of flavour and superfoods that are super simple and cheap to make!

Equipment needed:

  • Nut milk bag/muslin
  • High-speed Blender

    • 1 cup cashews
    • 3 cups filtered water
    • pinch of sea salt
    • 1 tbsp baobab powder
    • 3/4 cup frozen blueberries
    • 1 tsp vanilla extract
    • 1 tbsp agave syrup
    1. Cover the cashews in water and leave to soak overnight or for at least 6 hours.
    2. Once soaked, drain, rinse and place in a blender along with the salt and water.
    3. Blend for about three minutes on the highest speed or until smooth. There is no need to strain.
    4. Add the rest of the ingredients and blend again until the blueberries are fully blended.
    5. Pour into a bottle and refrigerate. Keep up to 4 days.

    • 1 cup almonds
    • 3 cups filtered water
    • pinch of sea salt
    • 1 tsp turmeric
    • 1 tsp maca
    • 1/2 tsp ginger
    • 1 tbsp agave
    1. Cover the almonds in water and leave to soak overnight or for at least 6 hours.
    2. Once soaked, drain, rinse and place in a blender with the salt and the water. Blend for about three minutes on the highest speed.
    3. Lay your nut milk bag/muslin over a jug and pour your nut milk into it.
    4. Strain and squeeze out all of the liquid, leaving just the almond pulp in the muslin, which can be used for baking.
    5. Return your milk to a clean blender and add the turmeric, maca, ginger and agave. Blend for a few seconds until it’s a vibrant yellow.
    6. Pour into a bottle and refrigerate. Keep up to 4 days.

    • 2 cups desiccated coconut
    • 4 cups filtered water
    • pinch of sea salt
    • 1 tsp spirulina
    • 1 tsp vanilla
    • 2 tbsp agave
    1. Place the coconut, water and salt in a blender, and blend for about three to four minutes on the highest speed or until a creamy consistency.
    2. Lay your nut milk bag/muslin over a jug and pour your nut milk into it. Strain and squeeze out all of the liquid, leaving just the coconut pulp in the muslin, which can be used for baking.
    3. Return your milk to a clean blender and add the spirulina, vanilla and agave. Blend again for a few seconds until it’s a mint green.
    4. Pour into a bottle and refrigerate. Keep up to 4 days.

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